There’s nothing quite like a warm bowl of soup on a chilly day, and my *Chicken Enchilada Soup Low Carb* has become my go-to comfort food. It’s hearty, flavorful, and perfect for those times when I want something satisfying without the guilt. This recipe is special to me because it reminds me of cozy evenings spent with family, gathered around the table, sharing stories and laughter. The blend of shredded chicken, zesty tomatoes, and spices creates a deliciously rich broth that warms you from the inside out. Plus, it’s low in carbs, making it a fantastic option for anyone looking to keep their meals light yet fulfilling. Trust me, once you try this soup, it’ll be your favorite too! It’s quick to prepare and packed with protein, making it a win-win for busy weeknights or lazy weekends. So, let’s dive into this delightful recipe!

Ingredients for Chicken Enchilada Soup Low Carb

To make my *Chicken Enchilada Soup Low Carb*, you’ll need the following ingredients that come together to create a hearty and flavorful dish:

2 cups shredded cooked chicken – I usually use leftover rotisserie chicken for convenience!
1 can (14.5 oz) diced tomatoes – Opt for the ones with green chilies for an extra kick.
1 can (4 oz) diced green chilies – These add a lovely depth of flavor.
4 cups chicken broth – Homemade is best, but store-bought works fine too.
1 medium onion, chopped – This will give the soup a wonderful aroma.
2 cloves garlic, minced – Fresh garlic is a must for that robust flavor!
1 teaspoon cumin – Adds warmth and earthiness.
1 teaspoon chili powder – Adjust according to your spice preference.
Salt and pepper to taste – Essential for bringing all the flavors together.
1 cup shredded cheese (optional) – I love adding this for a creamy finish!
Chopped cilantro for garnish – Fresh herbs always elevate the dish.

Gathering these ingredients is the first step to creating a comforting bowl of goodness!

How to Prepare Chicken Enchilada Soup Low Carb

Getting this *Chicken Enchilada Soup Low Carb* ready is a breeze! You’ll love how quickly it comes together, and the delightful aroma that fills your kitchen while it simmers is just the cherry on top. Here’s how to whip up this comforting soup step by step:

Step-by-Step Instructions

Start by heating a large pot over medium heat. Add a splash of olive oil and let it warm up. This is where the magic begins!
Once the pot is hot, toss in the chopped onion and minced garlic. Sauté them until they’re soft and fragrant, about 3-5 minutes. You want those flavors to meld together beautifully.
Next, add the shredded cooked chicken to the pot. Stir it in with the onions and garlic, letting it warm up for a couple of minutes. This step really helps to build the flavor base.
Now, it’s time to bring in the tomatoes and green chilies. Pour in the can of diced tomatoes, followed by the diced green chilies. You’ll want to scrape the bottom of the pot to get all those delicious bits mixed in.
Pour in the 4 cups of chicken broth and stir everything together. Bring the mixture to a rolling boil. It’s exciting to see it come to life!
Once boiling, reduce the heat to low and let it simmer for about 20 minutes. This allows all those lovely flavors to marry and deepen.
After 20 minutes, season your soup with salt and pepper to taste. Don’t be shy—this is where you can adjust the flavors to suit your liking!
Finally, serve the soup hot, topped with shredded cheese and chopped cilantro if desired. Enjoy every warm, comforting spoonful!

And just like that, you’ve created a delicious and hearty soup that’s perfect for any occasion. Make sure to savor the moment as you dig in!

Why You’ll Love This Recipe

Healthy: With low carbs and lean protein, this soup fits perfectly into a balanced diet.
Quick to Prepare: In just 40 minutes, you can have a warm, nourishing meal ready to enjoy!
Flavorful: The combination of spices, tomatoes, and green chilies creates a rich and zesty broth that’s hard to resist.
Satisfying: Packed with shredded chicken, this soup leaves you feeling full and content without any guilt.
Versatile: You can easily customize it with your favorite toppings or adjust the spice level to suit your taste!

Tips for Success

To ensure your *Chicken Enchilada Soup Low Carb* turns out perfectly every time, here are a few tips to keep in mind:

Use Rotisserie Chicken: It saves time and adds great flavor. Just shred it and toss it in!
Adjust Spice Levels: Feel free to tweak the chili powder to match your heat preference. Start small and add more if you like it spicy!
Don’t Skimp on Seasoning: Salt and pepper can really elevate the flavors, so taste as you go!
For Extra Creaminess: A splash of heavy cream or sour cream can take your soup to the next level.
Garnish Generously: Fresh cilantro and cheese make a huge difference in flavor and presentation!

Nutritional Information

When it comes to enjoying my *Chicken Enchilada Soup Low Carb*, you can feel good about what you’re eating! Here’s the estimated nutritional breakdown per serving (1 cup):

Calories: 250
Fat: 10g
Protein: 30g
Carbohydrates: 10g
Sugar: 3g
Fiber: 2g
Sodium: 800mg

Keep in mind that these numbers are estimates and can vary based on specific ingredients and adjustments you make. It’s always a good idea to check labels for the most accurate information. Enjoy your healthy, hearty bowl of soup!

FAQ About Chicken Enchilada Soup Low Carb

Got questions about my *Chicken Enchilada Soup Low Carb*? I’ve got answers! Here are some common queries that might pop up while you’re cooking:

Can I use fresh chicken instead of cooked? Absolutely! Just cook and shred the chicken first, then follow the recipe as usual. It might take a bit longer, but it’s worth it for that fresh flavor!
What can I substitute for chicken broth? If you don’t have chicken broth on hand, vegetable broth works great too! It’ll still provide that delicious base for your soup.
How can I make this soup spicier? If you like a kick, consider adding a pinch of cayenne pepper or using hotter diced green chilies. Adjust to your taste!
Can I freeze the leftovers? Yes, you can! This soup freezes well. Just store it in an airtight container, and it’ll last for up to three months.
Is this soup suitable for meal prep? Definitely! It’s perfect for meal prep. Just make a big batch and portion it out for the week!

Serving Suggestions

To make your *Chicken Enchilada Soup Low Carb* even more delightful, consider pairing it with a few tasty options! Serve it alongside some crispy tortilla chips for that satisfying crunch. If you’re in the mood for a little extra flavor, try adding a side of guacamole or fresh avocado slices to complement the soup’s richness. A simple mixed greens salad with a zesty lime vinaigrette can also brighten up the meal. And don’t forget a dollop of sour cream or a sprinkle of sliced jalapeños on top for an extra kick! These additions will elevate your soup experience and leave you feeling fully satisfied.

Storage & Reheating Instructions

Storing your *Chicken Enchilada Soup Low Carb* is super easy! Just let any leftovers cool down to room temperature, then transfer the soup into an airtight container. It’ll keep in the refrigerator for up to four days, so you can enjoy it again later! If you want to save it for longer, you can freeze the soup in freezer-safe containers for up to three months.

When it’s time to reheat, just pour the soup into a pot and warm it over medium heat, stirring occasionally until it’s heated through. If it’s frozen, let it thaw in the fridge overnight before reheating. Enjoy your cozy bowl again!

Chicken Enchilada Soup Low Carb: 7 Reasons to Love It

Print Recipe

A hearty and flavorful chicken enchilada soup that is low in carbs.

Total Time: 40 minutes
Yield: 6 servings 1x

Ingredients

Scale

2 cups shredded cooked chicken
1 can diced tomatoes (14.5 oz)
1 can diced green chilies (4 oz)
4 cups chicken broth
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (optional)
Chopped cilantro for garnish

Instructions

In a large pot, sauté the onion and garlic until soft.
Add the shredded chicken, diced tomatoes, green chilies, chicken broth, cumin, and chili powder.
Bring to a boil and then simmer for 20 minutes.
Season with salt and pepper to taste.
Serve hot, topped with cheese and cilantro if desired.

Notes

This soup can be stored in the refrigerator for up to 4 days.
Adjust the spice level by adding more or less chili powder.
For a creamier texture, add a splash of heavy cream.

Author: Evelyn E. Stotts
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican
Diet: Low Calorie

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 800mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 30g
Cholesterol: 80mg

Keywords: chicken enchilada soup low carb